PURPOSE: To obtain the subject improver, composed of ascorbic acids, a specific amino acid, alums and a specified emulsifying agent, capable of providing bread, having a sufficient bread volume, and excellent in appearance, inner phase, taste and aroma without causing fish eye after baking.
CONSTITUTION: A baking improver containing (A) ascorbic acids, (B) an amino acid or its salt selected from cystine, methionine, aspartic acid, alanine, glycine and their salts, (C) alums and (D) an emulsifying agent selected from glycerol monoesters of fatty acids and sucrose esters of the fatty acids having 5-10 HLB. Furthermore, wheat flour, skim milk powder, etc., are preferably preadded as a diluent to the improver so as to facilitate and homogenize mixing of the baking improver into the raw material wheat flour for bread.
TAKEYA KOJI
TAKESHIMA HIROSHI
KAMIMURA RYUJI
